Hummus is a delightful and healthy staple for me throughout the year.  When I think of hummus I imagine sitting on a rooftop with my friends in Beirut, scooping up big mouthfuls with a wedge of white onion or warm bread.  This version can be made in a blender or food processor in five minutes, and it can be eaten immediately or stored in the refrigerator.

Contributed by Kaylee Lockett, LMC TA

Ingredients

• 1 can chickpeas, drained
• juice of half a lemon
• 1 tbsp parsley, rough chopped
• 1.5 tbsp tahini
• 2 tbsp olive oil
• 4-8 cloves of garlic
• salt and paprika to taste

Method

1. Add olive oil to frying pan and bring to medium heat.  Add garlic cloves and fry in the oil until they become evenly golden brown and soft.
2. Add chickpeas, lemon juice, tahini, pinch of salt, and the garlic and olive oil into food processor.  Pulse until ingredients become desired texture.  You will likely have to add a little liquid (depending on how juicy your lemon is), so add a teaspoon of water or olive oil and pulse until mixture reaches desired consistency.  
3. Add in the parsley and pulse gently or stir to incorporate.  Remove and spoon into a bowl; top with olive oil and paprika to your liking and serve with vegetables, pita, and/or crackers.

If you want to flavor your hummus, simply add spices or ingredients to the mixture.  For a spicy hummus, add red pepper flakes to the frying pan, or try a sprig or two of rosemary fried in the hot oil.